The aim of this study was to compare the content of chosen PAHs (benzo[a]pyrene, benzo[a]anthracene, chrysene, benzo[b]fluoranthene) in meat of different freshwater fish species that were traditionally (directly) smoked. The survey covered 16 freshwater fish samples of four species: rainbow trout (Oncorhynchus mykiss), carp (Cyprinus carpio), vendace (Coregonus albula) and eel (Anguilla anguilla). Average content of sum of four PAHs in meat of trout, carp, vendace and eel was: 2.73, 8.23, 6.45 and 3.65 µg/kg of meat, respectively. Maximum levels of chosen PAHs in meat of examined fish species were not exceeded by any of the samples. Conducted studies confirmed that meat of traditionally smoked trout, carp, vendace and eel is safe in terms of content of the analysed PAHs.